But allspice is pretty much one of the defining flavors of jerk. I would say the defining flavor. After that, you have habanero/scotch bonnets/hot peppers, and then thyme, but if I order “jerk” I expect allspice as the main identifiable flavor in it.
Weighing ingredients isn’t extreme. Just put a single bowl on the scale and dump multiple ingredients in until the number on the scale says what you want. Dirtying up twelve different types of measuring spoons and cups, for both liquid and dry ingredients, and then leveling them off, and packing them down, and yadda and yadda… that’s extreme.
The ratio of yolk to white varies some, but eggs are sorted by size before they are sold. A large egg (in the US) is between 2 and 2.25 ounces. That’s not a huge range.
I see the potential variance in egg sizes (within a size category) is larger in the EU, maybe 19% for a “large” egg rather than a maximum range of about 12% in the US and Canada.
I get a kick out of reading the online reviews that give a published recipe a low rating and claim it didn’t work - then explain how they didn’t follow it at all, substituting ingredients, messing with technique/timing/equipment, etc.
Drives me up a wall, that.
He’s the man.
Eggs from our small flock of hens vary from medium to jumbo. I use the large eggs for cooking and the outliers for our dogs.
Weighing ingredients means you can cook a whole lot faster without measuring anything. If I dump 250g of flour into my bowl, then I need .75 of that in water, about half a gram per 100 for yeast, and a gram and a half of salt per hundred, and I’ve got a great Detroit style pizza dough.
Sure. I don’t have access to hens, I need to buy eggs at the market. Essentially all US recipes are based on US “large” eggs. I buy “large eggs” unless something else is significantly cheaper, and then I just use the published standards to adjust how many eggs I will be using. (e.g., 5 jumbo ~ 6 large) I’ll pay a small surcharge to buy “large” eggs and not need to make that adjustment. I don’t ever actually weigh (or volume measure) eggs. I go by what the box says. I am a successful baker, and this seems to work well enough for pretty much everything I’ve tried.
I had no allspice powder or berries, but I looked up ‘allspice substitute’ - pinch of cloves, cinnamon, nutmeg - and used cloves and cinnamon (didn’t have nutmeg). It came out fine, no one complained.
When I was a teenager and into all kinds of woo, I read lots of Aleister Crowley, the Marilyn Manson of early-twentieth-century occultists. Among that subculture, he was infamous for putting deliberately wrong directions into his spells and rituals, to trip up noobs who didn’t know any better.
It’s been a few decades since I’ve read Crowley. But when I’m following an Alton Brown recipe for fajitas, and he tells me to prepare the coals by taking a blowdryer outside and blowing all the ash off of the coals, I’m reminded of my youth.
Yeah, that’ll get you in the ballpark. And, of course, nobody is going to complain, regardless, unless you’re eating with a bunch of jerks!
One of the Supermarkets in Australia got into trouble for promoting ‘Buy all you need for a Home cooked meal - total cost $4 per person!’.
So you would go out and buy the ingredients (yeap, $4 per head), get home and make it. There always lines in it like ‘Now add a bit of amchor from your spice rack, garnish with some leftover late-harvested capers, and serve on a bed of red Aztec spinach’.
i think she was trying not to make it too spicy…ie the peppers
My favorite will always be Laura Calder’s offhand comment when she was making some dish from the south of France on French Cooking at Home: “I just happened to have an ahi tuna steak in my freezer…”
Yeah, sure you did.* 
*Actually, I do too; I came across a vacuum pack of four on sale at my local supermarket last summer and couldn’t resist. I still don’t know what I’m going to do with them. 
Two things drive me nuts:
“I have substituted the flour with ground hazelnuts, the salt with ginger, the tuna with vegan radicchio and have deep fried it instead of gently stirring it au bain marie and it does neither look like in the picture nor taste good at all”
“I have not tried this recipe out, but it is yummy”
As European with a collection of about 3 meters of cooking books (not my weirdest hobby), three or four of which are US-American (and one British, and it is not a parody) I have never understood what those cups are supposed to measure. If you cannot count them (one egg, two tomatoes…) weighing something (in gramms, please) seems the only reasonable thing to do with ingredients, for spices you have to rely on experience anyway, there I can accept a pinch.